DIRECTIONS: whisk eggs. Add oil and milk. Add sweetener of choice. Whisk to incorporate. Mix dry ingredients in separate bowl. Stir into wet ingredients. Gently warm coconut oil on pancake griddle. Or frying pan over medium-low heat. Pan is ready when water droplets dance off surface. Pour 1 small scoop of batter on griddle or pan for each pancake. Cook until bubbles pop. And batter is dry on top. Carefully flip pancakes over. Cook on the other side until golden brown. You can also heat a second pan. While pancake cooks on one side. Then turn the pancake pan over. On top of the empty pan. To flip the pancake over. Cut out heart shapes with cookie cutters. Or put batter in frosting bag with large tip. Pipe batter onto hot griddle in a heart shape. Continuing along the inside of the heart to fill it. Serve with options of your choice.

GLUTEN-FREE PUMPKIN PANCAKES

FRESH BERRY PANCAKE SYRUP

1C Fresh or frozen berries, any or a mix of berries + extra fresh berries for garnish

1/4C filtered water

2T sugar or coconut sugar or Lucuma Powder

Squeeze of fresh lemon or lime juice

1/4t cinnamon – optional

1t natural thickening agent: guar gum, agar, xanthan gum

1t pure vanilla extract

DIRECTIONS: in a food processor or blender, puree berries, water, squeeze of lemon or lime juice, and thickening agent. Add the mixture to a small saucepan. Bring to a boil over medium-high heat, stirring constantly, reduce heat to medium-low and simmer until the berries are very soft and juicy, no longer than 5 minutes.